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公开(公告)号：US20120288605A1
公开(公告)日：2012-11-15
申请号：US13561569
申请日：2012-07-30
IPC分类号： A23L1/226
CPC分类号： A23L27/20
摘要： Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or with food products for flavour addition, enhancement, and/or substitutes for flavourings typically obtained only after long aging methods.
摘要翻译： 提供用于合成传统香醋，常规香醋和巴马干酪调味组合物的方法，用于容易地合成这些用于食品中的调味剂，用于通过长时间老化方法通常获得的调味剂的增味，增强和/或替代品。
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公开(公告)号：US09352974B2
公开(公告)日：2016-05-31
申请号：US12866210
申请日：2008-02-04
CPC分类号： C01D3/26 , A23L27/40 , A23V2002/00 , C01D3/04
摘要： The present invention relates to food products which are dry and which contain a table salt formulation characterized in that said table salt formulation comprises a mixture of at least two types of particles of one or more physiologically acceptable inorganic salts and at least one of the type of said particles is composed of primary particles of which at least 50 wt % are 5-5000 nanometer in diameter; to manufacturing methods of such food products; further it relates to specific table salt formulations, to manufacturing methods and methods of use of such table salt formulations.
摘要翻译： 本发明涉及干燥的食品，其含有食盐制剂，其特征在于所述食盐制剂包含至少两种类型的一种或多种生理上可接受的无机盐的颗粒和至少一种类型的 所述颗粒由至少50重量％的直径为5-5000纳米的初级颗粒组成; 制造这种食品的方法; 此外，它涉及具体的表盐配方，制造方法和使用这种食盐配方的方法。
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公开(公告)号：US20090152340A1
公开(公告)日：2009-06-18
申请号：US11957209
申请日：2007-12-14
申请人： Eapen George
发明人： Eapen George
IPC分类号： G06F17/00
CPC分类号： G06Q30/02
摘要： A method for linking tasting a food product with listening to an auditory phrase. The method involves identifying sequenced flavor notes in a food product and developing an auditory or musical phrase that represents or artistically relates to the tasting experience of the flavor notes. The auditory phrase is played and listened to concurrently with tasting the food product, thus producing a combined sensory experience.
摘要翻译： 连接品尝食品与听力短语的方法。 该方法包括识别食品中的排序味道，并开发代表或艺术上与味道的品尝经验相关的听觉或音乐短语。 听觉词汇在品尝食品的同时发挥和听力，从而产生了一种综合的感官体验。
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4.发明申请公开(公告)号：US20110189353A1
公开(公告)日：2011-08-04
申请号：US13085088
申请日：2011-04-12
申请人： Eapen George , Peter S Given, JR. , Julie Anne Grover , Lia Guardiola , Graciela Wild Padua , Yi Wang
发明人： Eapen George , Peter S Given, JR. , Julie Anne Grover , Lia Guardiola , Graciela Wild Padua , Yi Wang
CPC分类号： A23L27/72 , A23L3/44 , A23V2002/00 , A23V2200/224 , A23V2200/254 , A23V2250/548
摘要： Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.
摘要翻译： 风味包封通常通过将风味剂与醇溶蛋白溶液混合并将混合物干燥成粉末形式的包封风味来进行。 在一个实施方案中，风味和玉米蛋白在混合之前分别分散在适当比例的醇 - 水混合物中。 在另一个实施方案中，将包含生物活性成分的水性食品与醇溶蛋白溶液混合，从而引发醇溶蛋白溶液的沉淀和生物活性组分在所述含水食物中的浓缩。 所形成的包封风味粉末形式包括来自含水食品的生物活性组分。 在另一个实施方案中，可以使用两相干燥方法，包括除去醇，用于蒸发诱导的玉米醇溶蛋白微结构的自组装，然后除去剩余的水以产生所述粉末形式。
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公开(公告)号：US07942311B2
公开(公告)日：2011-05-17
申请号：US11957209
申请日：2007-12-14
申请人： Eapen George
发明人： Eapen George
IPC分类号： G06F17/00
CPC分类号： G06Q30/02
摘要： A method for linking tasting a food product with listening to an auditory phrase. The method involves identifying sequenced flavor notes in a food product and developing an auditory or musical phrase that represents or artistically relates to the tasting experience of the flavor notes. The auditory phrase is played and listened to concurrently with tasting the food product, thus producing a combined sensory experience.
摘要翻译： 连接品尝食品与听力短语的方法。 该方法包括识别食品中的排序味道，并开发代表或艺术上与味道的品尝经验相关的听觉或音乐短语。 听觉词汇在品尝食品的同时发挥和听力，从而产生了一种综合的感官体验。
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6.发明授权Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom 有权含水食品和由其生产的产品的风味包封和基质辅助浓缩方法公开(公告)号：US09504274B2
公开(公告)日：2016-11-29
申请号：US13085088
申请日：2011-04-12
IPC分类号： A23L1/025 , A23L3/00 , A23L3/30 , A23C3/00 , A21D6/00 , A23L1/216 , A23L1/22 , A23L2/56 , A23L1/221
CPC分类号： A23L27/72 , A23L3/44 , A23V2002/00 , A23V2200/224 , A23V2200/254 , A23V2250/548
摘要： Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.
摘要翻译： 风味包封通常通过将风味剂与醇溶蛋白溶液混合并将混合物干燥成粉末形式的包封风味来进行。 在一个实施方案中，风味和玉米蛋白在混合之前分别分散在适当比例的醇 - 水混合物中。 在另一个实施方案中，将包含生物活性成分的水性食品与醇溶蛋白溶液混合，从而引发醇溶蛋白溶液的沉淀和生物活性组分在所述含水食物中的浓缩。 所形成的包封风味粉末形式包括来自含水食品的生物活性组分。 在另一个实施方案中，可以使用两相干燥方法，包括除去醇，用于蒸发诱导的玉米醇溶蛋白微结构的自组装，然后除去剩余的水以产生所述粉末形式。
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公开(公告)号：US20110003037A1
公开(公告)日：2011-01-06
申请号：US12866210
申请日：2008-02-04
IPC分类号： A23L1/237
CPC分类号： C01D3/26 , A23L27/40 , A23V2002/00 , C01D3/04
摘要： The present invention relates to food products which are dry and which contain a table salt formulation characterized in that said table salt formulation comprises a mixture of at least two types of particles of one or more physiologically acceptable inorganic salts and at least one of the type of said particles is composed of primary particles of which at least 50 wt % are 5-5000 nanometer in diameter; to manufacturing methods of such food products; further it relates to specific table salt formulations, to manufacturing methods and methods of use of such table salt formulations.
摘要翻译： 本发明涉及干燥的食品，其含有食盐制剂，其特征在于所述食盐制剂包含至少两种类型的一种或多种生理上可接受的无机盐的颗粒和至少一种类型的 所述颗粒由至少50重量％的直径为5-5000纳米的初级颗粒组成; 制造这种食品的方法; 此外，它涉及具体的表盐配方，制造方法和使用这种食盐配方的方法。
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公开(公告)号：US20050216285A1
公开(公告)日：2005-09-29
申请号：US10811003
申请日：2004-03-26
申请人： Carlos Barroso , Eapen George
发明人： Carlos Barroso , Eapen George
CPC分类号： A23L27/00
摘要： A method for selecting flavors and aromas for snack foods in order to sustain long-term product sales to target demographics. The method involves identifying flavor and related aroma drivers that elicit an emotional response from the targeted demographic group by consumer testing. The flavor drivers are then incorporated into the food product by, for example, coating the product with a flavored oil.
摘要翻译： 选择零食的香精和香气的方法，以维持长期的产品销售目标为人口统计。 该方法涉及通过消费者测试识别通过目标人口群体引起情绪反应的风味和相关香气驱动因素。 然后通过例如用调味油涂覆产品将调味剂加入到食品中。
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